Tuesday, July 15, 2008

Apple Chutney ( Apple Pachadi )

This is a recipe I got from my mother in law.She makes this recipe with raw mangoes and on those days when she makes this,I will be willing to ignore any other side dish in favor of this chutney as I absolutely adore this chutney.It is supposed to be served as a side dish with rice and spicy curry but I find that this works well with roti/Indian flat bread too.

This has a unique taste with a little tang from the fruit itself,sweetness from the jaggery,crunch from the roasted lentil and slight hint of spice from the red chilly.This chutney tastes best when made with raw mangoes,but tastes pretty good when made with apples too and tastes best when made with tart varieties of these fruits.

In a sauce pan put in the apple pieces,the salt,the turmeric powder, half cup of water and cook for about ten to fifteen minutes on low heat until the apples are soft.

Add the jaggery to this and cook furthur,until all the jaggery is melted and the apples are kind of transparent and mushy and the water is mostly evaporated

Add the rice flour into half a cup of water and mix well seeing to it that no lumps are formed and add this to the softened apple mixture.Simmer for a couple of minutes and turn off the heat.

Heat the oil,add the mustard seeds,the black gram to it.

When the mustard seeds splutter and the black gram starts turning golden brown,add the dried red chilly and let it turn darker red ( this just takes a few seconds). Add this to the chutney and mix well.

Serve hot or cold

This can be stored in a refrigerator for a couple of days.

Notes
Water can be increased slightly if you want a little more watery consistency for this chutney.

A lovely recipe - looks delish!I made something similar once and the mustard seed splattered EVERYWHERE lol - they were in my hair on my clothes up the wall..... funny tho!A great blog you have here btw.

Thanks Jan,I agree about the mustard seeds, they do have a tendency to pop all around the place,have you tried using a splatter screen,those work well for me,alternatively I use a deeper vessel so that the seeds are contained within that :)

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Dedication

This blog is dedicated to three wonderful women in my life who inspire me to give my best to creating the most tasty and healthy dishes.

My mother and my grandmother,two very gifted individuals who not only created magic in their kitchens from the most ordinary ingredients but also created magic in our lives with their love,generosity,spirit and laughter.I cherish the memories of my time with each of them

And my mother in law who with her wonderful smile,resourceful nature and patience continues to guide me,inspire me and makes my time spent with her in the kitchen and out of it, fun.